Chicken breasts over ragout of leeks and Sea Island red peas from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 292) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • TrishaCP on October 06, 2018

    We liked this dish. We only had boneless skinless chicken breasts, so followed our own cooking for that product, but the chicken with the peas and leeks worked well together. To make this do-able for a weeknight, I pressure-cooked the peas (straight from the freezer) for 15 minutes the night before.

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